Plants and People Interactions Documents

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Making wine
Fermentation continues until sugar runs out
3-14 days for red
10 days to 6 weeks for white
Clarification
Yeast and other particles settle out
Wine is filtered and transferred
Champagne (sparkling wine)
Wine is bottled, more yeast and su

Plant fibers
Used for thousands of years
Made of cellulose and lignin
Higher cellulose content = more valuable fibers
Types of fibers
Surface fibers
Found on the surface of seeds, fruits, leaves
Cotton
Bast fibers
From the stems of dicots
Linen
Lea

Broccoli
We eat the flower buds and stems
Cauliflower
Has a mutation that causes the stem tip to divide repeatedly
We eat mass of stem tips
Head is wrapped with outer leaves to keep it white
Broccolflower
Cauliflower with chlorophyll
Not as mild because

Starchy Vegetables
Most plants store food as starches
Often underground in modified stem or root
Most are tropical in origin
Now propagated asexually
High yield per acre
High in carbs, low in protein and fat
Storage organs
Modified stems
Rhizome
H

Legumes
2nd most important plant group
Highest protein content of all food plants
Symbiosis with bacteria to fix nitrogen
Legume: member of bean family (Fabaceae)
Legume: dry, simple fruit which dehisces (open up) along 2 seams to release seeds
Seed

What we need
Water
Macronutrients
Carbohydrates
Proteins
Fats
Micronutrients
Vitamins
Minerals
How much we need
Americans need about 2,000 Calories/day
Women about 1,600
Men need about 2,200
1 calorie = the amount of energy needed to raise 1 g

Why did humans start farming? Early Agriculture
Human history:
Existed as a species about 195,000 years
Farming has been practiced about 11,500 years
Knowledge of foraging societies
Archaeological evidence
Middens: trash pile. A village would have a pl